RSVP

Printed invitations will be mailed soon. Please make checks payable to the University of West Georgia Foundation and mail to Jim Gill, University of West Georgia, Alumni House, 1601 Maple Street, Carrollton, GA 30118. Kindly RSVP to UWGRSVP@westga.edu or call (678) 839-6447. Please include your sponsorship level and the number in your party. Thank you.

Menu - Please select one of the following for each guest:

Sponsorship Company/Individual Name *
Guest #1 Entree choice
Beef Filet Mignon served with caramelized shallot mashed potatoes, honey roasted baby vegetables and a cherry reduction.

Pan Seared scallops with spring vegetable risotto and a cream corn relish

Roasted Vegetable En Croute with herb fondue (vegetable option)

Guest #2 Entree choice
Beef Filet Mignon served with caramelized shallot mashed potatoes, honey roasted baby vegetables and a cherry reduction

Pan Seared scallops with spring vegetable risotto and a cream corn relish

Roasted Vegetable En Croute with herb fondue (vegetable option)

Guest #3 Entree choice
Beef Filet Mignon served with caramelized shallot mashed potatoes, honey roasted baby vegetables and a cherry reduction

Pan Seared scallops with spring vegetable risotto and a cream corn relish

Roasted Vegetable En Croute with herb fondue (vegetable option)

Guest #4 Entree choice
Beef Filet Mignon served with caramelized shallot mashed potatoes, honey roasted baby vegetables and a cherry reduction

Pan Seared scallops with spring vegetable risotto and a cream corn relish

Roasted Vegetable En Croute with herb fondue (vegetable option)

Guest #5 Entree choice
Beef Filet Mignon served with caramelized shallot mashed potatoes, honey roasted baby vegetables and a cherry reduction

Pan Seared scallops with spring vegetable risotto and a cream corn relish

Roasted Vegetable En Croute with herb fondue (vegetable option)

Guest #6 Entree choice
Beef Filet Mignon served with caramelized shallot mashed potatoes, honey roasted baby vegetables and a cherry reduction

Pan Seared scallops with spring vegetable risotto and a cream corn relish

Roasted Vegetable En Croute with herb fondue (vegetable option)

Guest #7 Entree choice
Beef Filet Mignon served with caramelized shallot mashed potatoes, honey roasted baby vegetables and a cherry reduction

Pan Seared scallops with spring vegetable risotto and a cream corn relish

Roasted Vegetable En Croute with herb fondue (vegetable option)

Guest #8 Entree choice
Beef Filet Mignon served with caramelized shallot mashed potatoes, honey roasted baby vegetables and a cherry reduction

Pan Seared scallops with spring vegetable risotto and a cream corn relish

Roasted Vegetable En Croute with herb fondue (vegetable option)